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Close-up of two stacked homemade German chocolate brownies with a fudgy chocolate base and a thick, glossy coconut-pecan frosting. The caramel-colored frosting is rich and gooey, topped with toasted coconut flakes and crunchy pecan halves. The brownies have a moist texture with melted chocolate chips visible, and the frosting slightly drips over the edges. Warm, natural lighting enhances the rich textures, creating a decadent and homemade feel.

German chocolate brownies

These German chocolate brownies combine a fudgy chocolate brownie base with the classic coconut-pecan frosting found in German chocolate cake. They’re rich, indulgent, and surprisingly easy to make, perfect for special occasions or just because you need a chocolate fix!
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Course: Dessert
Cuisine: American
Keyword: Best german chocolate brownies, German chocolate brownies, German Chocolate Brownies Betty Crocker, German chocolate brownies recipe, German chocolate brownies with cream cheese, Old fashioned german chocolate brownies
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 14 brownies
Calories: 320kcal
Cost: $13

Equipment

  • 9x13-inch baking pan (For baking brownies)
  • Parchment paper (For easy removal)
  • Medium saucepan (For making the frosting)
  • Large mixing bowl (For brownie batter)
  • Medium mixing bowl (For dry ingredients)
  • Whisk (For mixing)
  • Rubber spatula (For folding ingredients)
  • Wooden spoon (For stirring frosting)
  • Measuring cups & spoons (For accurate ingredient measurements)
  • Cooling rack (For cooling brownies)
  • Sharp knife (For cutting brownies)

Ingredients

For the Fudgy Brownies:

  • 1 cup Unsalted butter - Or coconut oil for dairy-free
  • 2 cups Granulated sugar - Or 1¾ cups coconut sugar
  • 4 Large eggs - Or flax eggs for vegan
  • 1 tablespoon Vanilla extract
  • 1 cup All-purpose flour - Or 1:1 gluten-free flour blend
  • 1 cup Unsweetened cocoa powder
  • ½ teaspoon Salt
  • 1 cup Semi-sweet chocolate chips

For the Classic German Chocolate Frosting:

  • 1 cup Evaporated milk - Or full-fat coconut milk for dairy-free
  • 1 cup Granulated sugar
  • 3 Egg yolks - Lightly beaten
  • ½ cup Unsalted butter
  • 1 teaspoon Vanilla extract
  • 1½ cups Sweetened coconut flakes
  • 1 cup Chopped pecans - Toast them first for extra flavor

Instructions

  • Preheat oven to 350°F (175°C).
  • Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • Gather all ingredients and measure them out before starting.
  • In a large microwave-safe bowl, melt the butter until completely liquid.
  • Whisk in granulated sugar until well combined and slightly grainy.
  • Let the mixture cool for 2-3 minutes if it’s very hot.
  • Whisk in eggs one at a time, ensuring each is fully incorporated.
  • Stir in vanilla extract until glossy and smooth.
  • In a separate bowl, whisk together flour, cocoa powder, and salt.
  • Gently fold the dry ingredients into the wet mixture. Avoid overmixing.
  • Stir in semi-sweet chocolate chips.
  • Pour into the prepared baking pan and spread evenly.
  • Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs.
  • Let the brownies cool completely in the pan on a wire rack.
  • In a medium saucepan, mix evaporated milk, sugar, egg yolks, and butter.
  • Heat over medium, stirring constantly for 10-12 minutes, until thickened.
  • Remove from heat and stir in vanilla extract.
  • Stir in sweetened coconut flakes and chopped pecans.
  • Let it cool for about 30 minutes, stirring occasionally.
  • Evenly spread the coconut pecan frosting over the cooled brownies.
  • Allow frosting to set at room temperature for 1 hour or refrigerate for 30 minutes.
  • Lift the brownies out using the parchment paper and cut into squares with a sharp knife.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 75g | Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 180mg | Fiber: 3g | Sugar: 30g | Vitamin A: 400IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 1.5mg